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Fontina Mushroom Cavatappi Casserole
Rachel Kim

Fontina Mushroom Cavatappi Casserole

Two pounds of mushrooms keep this creamy cavatappi casserole from being all pasta and cheese. Browning them in batches concentrates their flavor and prevents a gray sauce. Fontina melts into a silky coating, while a little Parmesan keeps the finish savory rather than bland.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound cavatappi
  • 3 tablespoons olive oil divided
  • 2 pounds cremini mushrooms sliced
  • 1 medium onion diced
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups shredded fontina divided
  • 1/2 cup grated Parmesan

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook cavatappi 2 minutes short of done and drain.
  2. Brown mushrooms in the oil in three batches. Return all mushrooms, add onion and cook 5 minutes.
  3. Stir in flour for 1 minute, then milk, thyme, salt and pepper and simmer until thick. Remove from heat and stir in 2 1/2 cups fontina.
  4. Fold in pasta, spread in the dish and top with remaining fontina and Parmesan.
  5. Bake for 25 to 30 minutes until bubbling and browned. Rest 10 minutes.